{"id":1453,"date":"2019-02-09T23:07:10","date_gmt":"2019-02-10T06:07:10","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=1453"},"modified":"2019-02-10T08:45:55","modified_gmt":"2019-02-10T15:45:55","slug":"spicy-chicken-soup","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/spicy-chicken-soup\/","title":{"rendered":"Instant Pot \/ Pressure Cooker Spicy Chicken Soup"},"content":{"rendered":"

This Instant Pot \/ Pressure Cooker Spicy Chicken Soup is a quick-to-throw-together chicken taco soup and loaded with chicken, black beans, corn, tomatoes, and salsa. Top it with your favorite Mexican cheese, sour cream, crushed tortilla chips, and a jalapeno or two. <\/em><\/p>\n

\"Instant<\/p>\n

This Instant Pot \/ Pressure Cooker Spicy Chicken Soup has been one of my family’s favorite soups for a long time. The original slow cooker recipe<\/a> was one of the first recipes I posted on my baking blog, Barbara Bakes<\/a>. I used to have to remember to start it in the morning so it’d be ready for dinner. However, since I converted it to a pressure cooker recipe, I’ll spend 5 minutes in the kitchen and come back to a fully cooked soup in under an hour.  <\/p>\n

This is the perfect meal for a busy night! If you like a little spice in your life, give this one a try.<\/p>\n

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Making Pressure Cooker Spicy Chicken Soup in an Instant Pot<\/h1>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Pressure Cooker Spicy Chicken Soup!<\/p>\n

\"Instant<\/p>\n

Cook Spicy Chicken Soup with Frozen Chicken Breasts<\/h2>\n

This can be a great dump-and-go recipe. When you’re really in a hurry, you don’t even have to defrost the chicken. Just use frozen chicken breasts and increase the cook time to 11 minutes!<\/p>\n

(Note: When using frozen chicken breasts<\/a>, it’s the thickness of the breast that matters more than the size or number of the chicken breasts. If your frozen chicken breasts are very thick, or if more than one breast is frozen together, you will need to increase the cook time even further.)<\/p>\n

When I’m cooking with frozen chicken breasts, I’ll also skip sauteing the onions and just use dried spices. (See the Notes section in the recipe for conversions.) <\/p>\n

\"Pressure<\/p>\n

Change Up the Ingredients!<\/h2>\n

This is a really flexible recipe. Don’t be afraid to use it as a template to branch out a little. Don’t have salsa on hand? Substitute a similar amount of your favorite salsa ingredients, Rotel diced tomatoes, or add cumin or red pepper flakes another favorite flavor. (One Pressure Cooking Today reader<\/a> substituted chipotle in adobo puree with great results!) If there’s a Mexican flavor you love, give it a try!  <\/p>\n

My daughter, Jennifer, only had a small crockpot when she was first married, so she had to cut back on the chicken and the black beans to get the whole soup to fit. Even though she now has an Instant Pot that can fit all the ingredients, she prefers to still leave out the chicken and beans to get the more broth-y soup she’s used to with less chicken and beans. I’ve included her modifications in the recipe notes as well.<\/p>\n

Freeze for Later<\/h2>\n

I love this Pressure Cooker Spicy Chicken Soup because it makes about 5 quarts of soup, so there’s almost always extra. This soup freezes and reheats really well.<\/p>\n

I like to freeze it in individual servings, about 1 1\/2 cups, in freezer Ziploc bags. Stack the bags flat on a cutting board or rimmed baking sheet before putting into the freezer. Once frozen, you can stand them up to take up less room in the freezer.<\/p>\n

Are soups on a regular rotation at your house during the winter? Do you have a favorite soup you’d like me to make? Let me know in the comments!<\/h3>\n